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Marine Pleasure: 200 delicious recipes with salmon and seafood (Fish and Seafood Kitchen). All recipes in the cookbook with detailed instructions.
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Marine Pleasure:
200 delicious recipes with salmon and seafood
(Fish and Seafood Kitchen)
Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written consent of the author.
Copyright © 2016 - Bernhard Long
All rights reserved.
Table of Contents
100 delicious recipe ideas with the favorite fish salmon
Grilled salmon skewers with fennel and tomato salsa
Salmon and cucumber frying pan with dill
Salmon fillet on tomatoes with black olives
Salmon on colorful bean salad with three kinds of beans and dried tomatoes
Baked salmon fillets with horseradish crumbs & beetroot sauce
Grilled salmon on salad with honey mustard dressing
Salmon filet from the oven with lemon and basil
cooked salmon fillet with saffron butter in foil
Steamed salmon fillet with chilli and coriander
Tagliatelle and marinated salmon with pine nuts, pecorino cheese and rocket
scalloped Fine Fish Mashed potato and Gouda Cheese
Salmon Ragout with creamed vegetables
Salmon and spinach skillet
Salmon skewers with carrot salad
Fettuccine with salmon chicory sauce
Orange salmon with leek risotto
Potato soup with leek and salmon fillet
Salmon Zander roulade with creamed leeks
Soy salmon with mangetout salad
Pans-salmon filet with red onions and oranges
Grilled salmon with green asparagus, spring onions and rice
Potato and salmon salad with spinach
Vegetable salmon salad
Salmon with dill sauce and stew puff pastry
Salmon fillet with wild garlic vegetables
Puff pastry pie with salmon and peas (Kulebiak)
Salmon fillet with sesame seeds and green vegetables
Asparagus Salmon skewers with peppers
Salmon fillet with maple syrup glazed to Kartoffelbratling
Grilled salmon fillet with pineapple and basmati rice
Salmon fillet with shrimp topping and mangetout
Basil and asparagus soup with wild salmon
Seafood skewers grilled with yogurt dip
Potato salad with spinach, wild salmon and dill
Grilled salmon skewers with sesame seeds and served with salad
Romaine lettuce with wild salmon, cherry peppers and croutons
Spinach and cheese omelet with salmon
Potato and bean salad with salmon, egg and olives
Salmon filet in teriyaki marinade with zucchini and peas
Pasta with salmon and leek sauce
Salmon Cherry Tomatoes tart with basil pesto
Lachsbratling with poached egg and spinach
Lachsgratin with fennel salad
Grilled salmon fillet with green asparagus and potatoes
Pancake cake with salmon and zucchini
Dill Salmon with Potato horseradish gratin
Salsify with salmon & bacon sauce
Salmon Fish Cakes with Tomato Salad
Fast spaghetti with salmon and pimientos
Ginger and chilli salmon with Asian Cucumber Salad
Salmon and herb quiche
Tarte with salmon
Oven-wild salmon with dill-braised and Pancakes
Salmon fillet in orange sauce
Potato pancakes with salmon and radish-cucumber salsa
Salmon chard lasagne
Potato and apple rosti with salmon and yoghurt Cress Sauce
Baked salmon in parchment paper
Steamed salmon fillet with chicory salad
Salmon with tarragon and tagliatelle
Salmon Carpaccio with roasted potatoes and apple vinaigrette
Salmon and spinach Farfalle and lemon crème fraîche
Italian salmon and mozzarella quiche
Salmon trout tartare on toasted bread
Salmon steaks & scallops with tomato and mint salad
Salmon fillet in sparkling wine cream sauce
Tagliatelle with scallops and salmon
Vegetable Tagliatelle with Stremel salmon and orange dill sauce
Gratinated salmon with rosti Hood
Salmon fillet with herb and mustard crust
Roasted salmon to roast potatoes in honey mustard sauce and spinach
Salmon fillet with lemon coriander risotto
Slices of salmon with mustard crust and rosemary potatoes
Salmon fillet with smoked salmon crust
Salmon kebab with garlic sauce
Marinated salmon skewers on mango salad Frisée
Green salad with diced salmon
Penne with salmon and arugula
Swedish Lachsgratin
Teriyaki salmon with cucumber salad
Sauerkraut puree with salmon fillet
Gratinated Salmon on Vegetable noodle bed
Salmon fillet in crispy crust with mashed potatoes
Cauliflower salmon ragout
Potato and salmon gratin with chanterelles
Gratinated salmon fillet on chicory
Savoy Salmon Lasagna
Salmon skewers with lemon sauce & potato worm
Marinated salmon on creamed vegetables
Salad with salmon, green asparagus, cherry tomatoes and egg
Sandwich with grilled salmon fillet, Camembert and arugula
Salmon Carpaccio with Parmesan and green pepper
Salmon fillet on vegetable rice
Roasted salmon fillet on lentil salad
Salmon fillet with honey and balsamic vinegar
Bouillon with salmon, rice dumplings, bamboo & vegetables
Grilled salmon with broccoli and coconut sauce and rice
Salmon, potatoes and green sauce
Salmon fillet with spicy lemon hood and potatoes
Spinach salmon quiche
100 delicious recipe ideas with seafood
Fried plaice fillets with crab, spinach and crispy croutons
Shrimp fried rice with crunchy vegetables and cashew nuts
Marinated Clams with chilli pepper and parsley
Korean pancakes with carrot and pak choi
Calamari Skillet with baby aubergines
Asia cannelloni steamed salmon with shrimp filling on lemongrass and lime
Shrimp ravioli with coconut curry sauce
Herb pasta rags with shrimp and yellow tomatoes
Shrimp on cucumber and orange salad with orange-lime sauce
Shrimp pizza with artichoke hearts and yellow tomatoes
Shrimp in sweet and spicy glaze with China-Cole Slaw
Scallops on truffled mashed beans with cherry tomatoes
Lukewarm seafood salad with potatoes, cauliflower, arugula and capers
Crispy prawns in breadcrumbs crust on avocado carpaccio
Creole stew with chicken drumsticks, okra and shrimp
Iced melon and cucumber soup with shrimps
Shrimp Sushi in glass with mango and cucumber
Shrimp balls with plum chilli sauce
Steamed shrimp dumplings with crunchy wok vegetables
Shrimp noodle soup with crisp sugar snap peas
Shrimp sour with peppers and mango
Deep-fried prawns with spicy pineapple salsa
Lobsters and coconut soup with tomatoes, ginger and chilli
Creole lobster stew with okra, spinach and coconut
Arab Calamari Skillet with homemade harissa
Stuffed chicken wings with prawns on mango salad
Goa prawn stew with toasted coconut and coriander
Baked lobster with mixed salad
Shrimp skewers on salad with lime-ginger sauce and sesame
Greek squid salad with cucumber and peppers
served oysters with Parsley Salsa Verde in shell
Ginger soup with shrimp, carrots and pumpkin
Lobster papaya salad with avocado
Chicory and prawn salad with asparagus, grapefruit and poppy vinaigrette
Hummer in Weingelée with frothy vanilla cream
Crab salad tower with apple and curry hip
Clear lobster soup with leeks and tomatoes
Scallops between wonton sheets with spinach, sundried tomatoes and peppers
Mediterranean shrimp pan with chili, tomatoes, capers and arugula
Crayfish tails in carrots and celery and mustard seeds
Shrimp and vegetable salad with mustard dressing
Shrimp salad with melon wedges
Crispy onion with colorful grapes and feta cheese
Crispy Tarte with wasabi, shrimp and leeks
Seafood pizza with fennel and orange
Shrimp rolls with sprouts and ginger
Fried scallops with lemon and ginger
Apple-onion couscous with grilled shrimps
Shrimp and vegetable stew with two tomatoes
Seafood salad with tomatoes and olives
Mushroom potatoes with arugula and lemon Scampi
Lukewarm asparagus salad with shrimp
Auburn fried scallops with fennel and onions
Crab soup with peas and fresh dill
Leipzig style with crabmeat and morels
Grilled squid tubes with herb stuffing
Crab vinaigrette with radishes and cucumber
Steamed mussels with fennel and white wine
Seafood paella with saffron and vegetables
Crab risotto with zucchini
Prawn soup with mushrooms and lemongrass
Potato and avocado salad with shrimps
Lukewarm pasta and cucumber salad with fried prawns
Seafood Skillet with Zuckerschote
Farfalle with avocado sauce and fried shrimps
Asian fondue with meat, fish, shrimp, vegetables and dips
Mediterranean lobster with black noodles
Lentils and shrimp stew with smoked tofu and chilli
Escarole melon salad with tomato-mint salsa and shrimp
Shrimp pan with mangetout, peas and tomatoes
Potato dish with shrimp and sorrel
Scallop soup Thai style
Risotto with pumpkin and shrimps
Deep-fried squid (calamari fritti)
Hummer with delicate dough sheets
Fried prawns with spicy pumpkin sauce
Scallops with sprouts
Fish and shellfish ragout
Seafood with egg noodles
Shrimp with mashed potatoes
Rice noodles (Orzo) with shrimps, lemon and Parmesan
Spanish paella with seafood
Shrimp on skewers with chili herb dip
Fried rice with vegetables and crabmeat
Fish and seafood gratin en croute
Lemon Shrimp skewers grilled
Crabmeat and shrimp
Soup with mussels
Squid with sheep's cheese from the grill
Scallops grilled with vegetables and mango salad
Shrimp cocktail with avocado
Garnelenspieße grilled
oysters au gratin
Calamari soup with capers and celery
Shrimp with broccoli
Red prawn curry
Octopus salad with lotus root and celery
Sharp shrimp with white asparagus
Paella Frutti di Mare
Red prawn curry with mangetout
The great thing about salmon: Its protein not only helps to build muscle. The fish is also rich in fat. And that's good: His Omega-3 fatty acids protect the heart and blood vessels and reduce blood cholesterol. In salmon meat also focus the fat soluble vitamins A, D and E. They promote the night vision, strengthen bones and allow the blood to flow smoothly.
Serves 4
200 grams of ripe tomatoes
2 spring onions
1 fennel bulb (so about 150 grams)
1 red chilli
3 stalks coriander
1 organic lime
3 tablespoons olive oil
Pinch of sugar
400 grams of salmon fillet (without skin)
1 dried chilli pepper
Salt and freshly ground pepper
The preparation sequence
Clean tomatoes in water, into quarters and remove the seeds, taking care to remove the stem approaches.
Pulp sharing cubes in 1 centimeter.
Clean spring onions in water, clean and cut into 1/2 cm thick rings.
Clean fennel in water, cut in half, remove the stalk and chop finely the tuber.
Fresh halve chili pepper lengthwise, remove the seeds, clean water and chop finely.
clean coriander in water, chop, shake dry and the leaflets.
Lime Squeeze.
Mix small cut ingredients with 1 tablespoon lime juice and oil. Season with salt and 1 pinch of sugar. Before serving, refrigerate and leave for at least 30 minutes.
Cut the salmon fillet into 12 equal cubes.
Dried chilli crumble, mix with pepper and the remaining oil and pour over the salmon. let steep 15 minutes (marinate).
Salmon cubes salt lightly and place on 4 wooden skewers. A grill pan and grill the skewers in around 4-5 minutes. give salmon skewers and salsa on plate and bring to the table to taste with lime wedges.
Tips
Since the snack contains few carbohydrates, a side dish like baguette or baked potato is useful. Thus, the salmon is with the Asian spiced vegetables full nutritional meals.
Minimal effort, maximum enjoyment: delicate salmon in creamy-smooth sauce. The easiest way to a healthier heart and powerful gray cells via the omega-3 fatty acid. Salmon is one of the best sources for it. In combination with rapeseed oil and soybean cream all valuable fatty components are assembled. Since worth every Fettkalorie!
Ingredients for 2 servings
1 cucumber (500 grams)
1 red onion
250 grams of salmon fillet (without skin)
1 tablespoon canola oil
Salt and freshly ground pepper
2 tablespoons anise liqueur (to taste)
125 milliliters of vegetable broth
125 milliliters soy cream
3 stalks dill
The preparation sequence
clean cucumber in water, peel and cut in half. Using a spoon, scrape the seeds out. Cucumber flesh cut wide pieces in about 1.5 centimeters. Peel onion and chop finely.
Rinse salmon fillets, pat dry and cut into about 2 cm cubes. Heat oil in a nonstick skillet and fry the fish round light brown. Removing salt and pepper.
give onions in the frying pan and briefly sauté it. Cucumbers and cook fry 2 minutes. Season with salt and pepper. The anisette deglaze (to taste).
Broth and soy cream add. Boil blank, then downshift temperature and simmer for 4 minutes at low heat.
Meanwhile clean Dill in water, shake dry and flags pluck. Put the salmon back into the frying pan. cook 2 minutes remaining, season with salt and pepper. Sprinkle with dill and bring to the table.
Tips
A court for all cases: if you want a high-protein-fitting low-carb dinner, served a low fat soup or a salad with low-fat dressing anticipated. Choose a high-carbohydrate side dish like potatoes or rice to a balanced lunch therefrom.
Fine fish in aromatic, Mediterranean accompaniment. Salmon and olives contain unsaturated fatty acids that regulate blood fat and lower blood pressure. Iodine from the fish supports the thyroid. The fat-soluble vitamins A, D and E are good for the eyes, bones and lower high cholesterol levels.
Ingredients for 2 servings
2 large tomatoes (so about 150 grams)
20 grams capers (glass)
40 grams of black olives (pitted)
1 anchovy fillet (glass)
¼ organic lemon
2 stalks basil
3 tablespoons olive oil
Salt and freshly ground pepper
325 grams of salmon fillet (without skin)
The preparation sequence
Clean tomatoes in water, into quarters, remove seeds and cut into narrow strips. Put in a bowl.
Capers, olives and anchovies fillet chop roughly and add to the tomatoes. Lemon quarters squeeze his hand over the bowl.
clean basil in water, shake dry, pluck leaves and chop coarsely. enter with half of the olive oil to the remaining ingredients. Salt and pepper and mix everything well.
Rinse salmon fillets, pat dry and cut diagonally into thin slices. Lightly salt and pepper.
Heat the remaining oil in a nonstick skillet. Salmon fillet in a high heat on each side 30 seconds fry.
give tomatoes in the skillet and heat while stirring for 1 minute. Place on warmed plates, arrange the salmon fillet on it and bring to the table.
Tips
A low carb dish first class - if you want more fiber, just enough rice, cereal or whole-meal bread and a green salad.
Lighter, faster pleasure for the eyes and palate. The beans provide plenty of protein and fiber. It also covers the daily target at "beautifier" vitamine biotin half. Do not worry the way of fat in salmon: It consists almost entirely of valuable fatty acids that do the body good things.
Ingredients for 2 servings
100 grams of green beans
100 grams of butter beans
2 stalks savory
125 grams kidney bean (can)
2 small red onions
50 grams of dried tomatoes (in oil)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
350 grams of salmon fillet (without skin)
2 stalks basil
1 tablespoon olive oil
The preparation sequence
Clean the beans in water, brush, possibly unthreading and break long pieces in 4 centimeters. Clean Savory in water and cook in salted water for 10-12 minutes.
Beans drain and plunge with a slotted spoon into cold water. Then drain well and remove the savory.
The kidney beans in a colander, rinse and drain well.
Peel the onions and slice finely on the vegetable slicer or cut with a knife into thin rings.
Drain sundried tomatoes and taking care to collect the oil. Cut the tomatoes into thin strips.
In a bowl, vinegar, mustard and salt and pepper with a whisk stir. 3 tablespoons of tomato collected oil embezzled.
Mix beans, onions and dried tomatoes in a bowl with the sauce and leave for at least 15 minutes.
Rinse salmon fillets, pat dry and cut into about 2 cm wide strips. clean basil in water, shake dry, pluck leaves and tear into small pieces with your hands.
Season salmon with salt and pepper. Heat olive oil in a frying pan. Salmon from each side fry 1 minute. The bean salad dish, sprinkle with basil and bring to the table.
Tips
Wax beans are particularly delicate and therefore ideal in salads, but have only a short season. Who does not get fresh, accepts wax beans out of the can or just doubled the amount of green beans.
Pink-red fish seduction with a subtle sharpness. Salmon and beetroot bring in abundant quantity, the B vitamin niacin to the game, that helps the skin to regenerate. There is thereby additionally from the trace element zinc support.
Ingredients for 2 servings
3 tubers fresh beetroot (so about 150 grams)
2 tablespoons olive oil
1 small onion
1 clove of garlic
1 piece of ginger root (so about 30 grams)
100 milliliters of white wine
125 milliliter veal stock
Salt and freshly ground pepper
2 salmon fillets (around 180 grams)
1 piece fresh horseradish (so to 5 centimeters)
3 stalks parsley
3 tablespoons breadcrumbs
3 stalks dill
20 grams butter
2 tablespoons sour cream
The preparation sequence
thoroughly clean beetroot in water and boil 1 potato in a saucepan, cooking kettle with water. Over medium heat, covered in about 40 minutes until soft boil. Meanwhile, the remaining beetroot peel (this best rubber gloves, they dye strong!) And juice in the juicer. The juice in a saucepan, boil down Cauldron to about 1/3 of the amount.
In a frying pan heat 1 tablespoon of oil. Peel the onion and garlic, cut into thin slices and fry until golden brown in hot oil. Ginger peel, chop coarsely and add.
Pour wine and fund it and then let it boil over medium heat in an open pan, cooking kettles to about 1/3.
The boiled beetroot juice Stir and boil down everything again, until the liquid is almost syrupy. Season with salt and pepper and pour through a fine sieve into a second saucepan, Cauldron.
Rinse salmon fillets, pat dry and brush with a little oil. Add salt and pepper. A coated frying pan. Fry salmon fillets in it over high heat on each side short sharp and give on a baking sheet.
clean horseradish thoroughly in water, peel and grate finely. clean parsley in water, shake dry and chop finely. Both with breadcrumbs, salt, pepper and remaining oil mix.
Spread the crumbs mixture evenly on the salmon fillets. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) baked for 10-12 minutes. Meanwhile boiled beetroot under cold water and peel scare. Only in slices, then cut into sticks.
clean Dill in water, shake dry, pluck and chop flags. Butter in a saucepan, Cauldron heat and warm beetroot pins therein. Salts, pepper and dill give. Pour the boiled sauce on warmed plates. Serve the salmon and beetroot pins on it. give Sour cream with a pastry bag punctiform in the sauce, and go immediately to the table.
Tips
Who does not have a juicer or just want to save time, use beetroot juice from the health food store or health food store for the sauce and pickled beetroot from the glass for the side dish.
Light delight for figure-conscious gourmet. Salmon love (almost) everyone - and that's good, because the once so expensive noble fish supplies in addition abundant protein also useful for heart and blood vessels unsaturated fatty acids and various vitamins: A portion covers loose the daily requirement of vitamin B6 and B12.
Ingredients for 2 servings
100 grams of mixed salad leaves (as Frisée, oak leaf, radicchio)
100 grams cherry tomatoes
4 large radishes
2 salmon fillets (so around 150 grams with skin)
Salt and freshly ground pepper
2 tablespoons red wine vinegar
1 tsp grainy mustard
1 teaspoon honey
2 tablespoons olive oil
The preparation sequence
The salads brush, clean water, spin dry and tear into bite-sized pieces.
Clean cherry tomatoes in water and cut into quarters. Radish clean, clean water and cut into thin slices.
Clean salmon fillets in water, pat dry with paper towels and season with salt and pepper.
A grill pan and fry the salmon fillets in it on the skin side for 5-6 minutes over medium heat.
Meanwhile, the vinegar in a large bowl with 2 tablespoons water, mustard, honey and oil Whisk a dressing. Season with salt and pepper.
contact salmon fillets and finish frying on the flesh side in 1-2 minutes.
Mix tomatoes, radishes and lettuce with the dressing and serve with the salmon fillets.
Tips
The crispy skin salmon fillets tastes great and keeps the fish moist. Who pays attention to very calories, may remove them after grilling - saving fat.
Salmon filet from the oven: roadproof banquets, become good also inexperienced. Delicious fuel for heart and blood vessels: Salmon is high on the hit list of marine fish that provide us with "good" fats. 100 grams bring it to an average of 1.8 grams of omega-3 fatty acids that strengthen the brain and immune system by the latest research.
Serves 4
8 stalks basil
3 teaspoons black peppercorns
800 grams thin piece of salmon fillet (with skin)
1 tablespoon fleur de sel (sea salt)
1 organic lemon
2 tablespoons olive oil
1 tablespoon liquid honey
something ready blank parchment paper
The preparation sequence
clean basil in water, pat dry, pluck leaves and chop half of them roughly with a large knife.
The peppercorns in a mortar or grind roughly crushed coarsely in a mill.
Line a baking tray with ready blank parchment paper. The salmon fillet, rinse, pat dry and place it with the skin side down.
Mix the salt with crushed pepper and rub into salmon fillet it. Sprinkle with chopped basil and bake in preheated oven at 80 ° C (with convection: not recommended for gas: selector switch 1) for about 40 minutes (with thicker fillet possibly a little longer) cook.
Meanwhile, wash and dry the lemon in hot water. The cup finely rub, halved lemon and squeeze the juice.
Lemon zest and juice combine with olive oil and honey in a small bowl.
take salmon from the oven and place on a plate or large plate. Drizzle with the sauce and leave for 8-10 minutes. Garnish with remaining basil and bring to the table.
Tips
The salmon from the oven is ideal as guests Meals: 8 servings simply place a whole side of salmon on baking sheet and double the remaining ingredients accordingly.
Full light yet refined properly. The desire for salmon is unrestrained - almost everyone likes him. Good thing, because in addition to the valuable omega-3 fatty acid brings the delicious fish and plenty of B vitamins on the table: Here met as already one serving the daily target of niacin and vitamin B6 and B12!
Serves 4
5 shallots
3 stalks tarragon
3 stalks parsley
3 stalks dill
1 organic lemon
1 jar of saffron threads (so about 0.1 grams)
50 grams yogurt butter (room warm)
Salt and freshly ground pepper
4 salmon fillets (without skin so about 150 grams)
2 teaspoons olive oil
80 milliliters of vegetable broth
some aluminum foil
The preparation sequence
Shallots peel and cut into thin rings. clean tarragon, parsley and dill in water. Dry shake, pluck and chop the leaves or flags.
Wash lemon in hot water, wipe dry and rub a half shell fine. halved lemon and squeeze, measure out 2 tablespoons juice.
The saffron with fingers finely crumble (possibly with work gloves). With lemon juice, shawls and butter in a small bowl, mix, season with salt and pepper. provide short in the freezer and leave to set.
Rinse salmon fillets, pat dry, salt and pepper.
cut with a kitchen scissors 4 pieces of foil, each 30x30 centimeters and next to each other on a baking sheet. Each piece with 1/2 teaspoons olive oil fat.
shallots, herbs and 1 salmon fillet in the middle of the film pieces. Share saffron butter into small pieces, spread it and fold the side edges of the film.
The 1/4 of the vegetable stock and immediately seal the foil firmly. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) cook for 12-15 minutes. Open the foil packets carefully and bring to the table.
Tips
Thanks to the aluminum foil, the salmon fillet stays nice and juicy and can develop its full flavor. So packed, the fine fish also be prepared easily on the grill.
Simple sophistication Asian style. The gentle steaming saves fat, gets the flavor and makes the salmon nice and juicy. In addition to the vascular-friendly omega-3 fatty acid of fine fish brings the daily target of equal more vitamins of the B group on the plate and thus does the entire organism well.
Serves 4
1 stalk lemongrass
1 piece of ginger root (so about 10 grams)
1 red chilli
1 spring onion
½ organic lime
6 stalks coriander
1 tablespoon sweet chilli sauce
2 tablespoons Thai fish sauce
1 tablespoon sesame oil
4 salmon fillets (so about 150 grams
The preparation sequence
Remove the outer leaves from woody lemongrass. clean lemon in water, pat dry and finely chop.
Ginger, peel and finely grate. Chilli Grooming, in half lengthwise, remove the seeds, clean water and chop finely.
Spring onion brush, clean water, also finely chop and place in a small bowl.
Half a lime squeeze. clean coriander in water, shake dry, chop finely and add half of the scallions, stir in and set aside.
Mix remaining cilantro with ginger, chilli, lemongrass, 1-2 tablespoons lime juice, chilli and fish sauce and sesame oil in a large bowl.
Rinse salmon fillets, pat dry and place in the chili mixture. Cover and let infuse for at least 1 hour in refrigerator (marinate).
take salmon fillets from the marinade and drain well. Place in a steamer and cook over boiling water in a closed saucepan, Cauldron 8-10 minutes. Remove, sprinkle with the cilantro-onion mixture and bring to the table.
Tips
The purchase of a steamer is an absolute must! Who has not (yet), can make do with a sieve - is important that it does not touch the water in the saucepan, Cauldron.
Raw fish on warm pasta - delicious! Salmon contains as many fat fish abundant bone-strengthening vitamin D and valuable, heart healthy omega-3 fatty acid. Topped with tomatoes, pine nuts and arugula light but filling meal for a whole bunch of supplies other vitamins and nutrients.
Ingredients for 2 servings
1 tablespoon pine nuts
30 grams of pecorino cheese
1 bunch of arugula (so about 80 grams)
4 cherry tomatoes
½ organic lime
200 grams of salmon fillet (very fresh: Suhi Quality)
Salt and freshly ground pepper
300 grams of fresh pasta (z. B. tagliatelle)
1 tablespoon olive oil
1 tablespoon chili oil
The preparation sequence
Pine nuts roasted in a frying pan without fat and leave to cool on a plate.
Pecorino planing fine with a potato peeler. Arugula brush, clean water, shake dry and chop coarsely. Clean tomatoes in water and cut into quarters.
Rinse the half lime hot, dry rub and grate the peel finely. Lime Squeeze.
Rinse salmon and pat dry with paper towels and cut into thin slices.
give salmon into a bowl, salt, pepper and lime juice and give it shawls. It All mix well, cover and refrigerate pull (marinate).
Meanwhile, in a large saucepan, bring slightly Cauldron about 3 liters of salted water to a boil. Tagliatelle al dente according to package instructions to cook, let drain and drain in a colander.
the noodles immediately in a preheated bowl and mix with tomatoes, arugula, slices of salmon, chilli and olive oil. Season with salt and pepper. Optionally, the ingredients brief swing on a hot griddle.
Sprinkle pine nuts and pecorino cheese, and go immediately on warmed plates on the table.
Tips
If you do not want to get the salmon sushi-grade or do not eat raw fish: you steaming the salmon fillet with a little lime juice in a nonstick skillet. The fresh pasta can be optionally replaced by 125 grams of dried tagliatelle.
hidden So delicious tastes fish even small fish muffles well. Saithe and salmon bring plenty of "building material" for strong teeth and bones and for the overall growth of the child-plate: In a serving of fish souffle stuck for example the daily requirement of iodine, and even more than the daily required vitamin D amount. ,
Ingredients for 6 servings
900 grams of potatoes
50 grams butter
50 grams of flour
650 milliliters of milk (1.5% fat)
Salt and freshly ground pepper
1 bunch dill
600 grams Seelachsfilet
400 grams of salmon fillet
100 grams Gouda (30% fat. Tr.)
The preparation sequence
clean potatoes in water, peel, quarter and in boiling salted water cover and cook about 20 minutes.
Meanwhile, half of the butter in a saucepan, Cauldron melt and add the flour, stirring constantly Starting with a whisk and let fry something.
Slowly, stirring constantly with a whisk add 550 milliliters of milk and let the roux over low heat simmer for 15 minutes.
Potatoes drain, in a saucepan, put Cauldron back to the off stove and let steaming out shortly.
Mash potatoes with a potato masher. Remaining butter and milk stir. Season with salt and pepper.
clean Dill in water, shake dry, pluck flags, chop finely and stir into the roux.
thoroughly investigate still saithe and salmon fillet on any existing bone, then rinse, pat dry and cut each in about 3 centimeter cubes. Add salt and pepper.
distribute fish in a baking dish, giving the dill sauce over it and finally distribute the potatoes on it.
Grate the cheese finely, sprinkle over the fish casserole and everything in a preheated oven at 200 ° C (with convection 180 ° C, at gas: selector switch 3) until golden brown about 40 minutes.
Tips
If your child does not like the intense flavor of dill, take instead simply chives (cut into rolls) or chopped parsley.
Fine fish stew that all tastes not only on Sundays. Omega-3 fatty acids in fish make smart: Studies show that children in Japan, the most often eat fatty fish, have a higher than average IQ. Here the salmon also covers the entire daily requirement of vitamin D for strong bones and good teeth.
Serves 4
400 grams cherry tomatoes
½ small Chinese cabbage (so about 600 grams)
½ organic lemon
400 grams of salmon fillet (without skin)
Salt and freshly ground pepper
300 grams of noodles
5 tablespoons of coffee cream (10% fat)
5 tablespoons horseradish cream cheese (so around 75 grams)
The preparation sequence
Clean cherry tomatoes in water and easily pierce with a toothpick several times.
clean Chinese cabbage in water, clean, quarters lengthwise and cut crosswise into strips.
Wash the lemon half hot, dry rub and grate the peel finely.
Rinse salmon and pat dry with paper towels and cut into bite-size pieces. With a bit of lemon juice, some salt and pepper.
The noodles according to package directions in plenty of salted water until al dente.
Meanwhile, coffee cream with lemon peel and cream cheese in a saucepan, Cauldron until smooth. Season with salt and pepper and heat.
Chinese cabbage admit, cover and cook over medium heat for 8 minutes, until it collapses. Then tomato and salmon pieces to present and cook for about 6 minutes. Drain the pasta and bring the salmon ragout on the table.
Tips
In fillet can put one or the other bone sometimes still. Drive about a precaution with the index finger over the salmon to track them down if necessary. If you find it: remove with tweezers.
Fast food at its best: quick to make and almost star-worthy! Salmon contains many of cytoprotective omega-3 fatty acid. The spinach covers nearly the recommended daily requirement of iron; the pre-cooked wheat grains contain plenty of complex carbohydrates and make long tired.
Ingredients for 2 servings
1 organic orange (so about 60 milliliters of juice)
100 grams of pre-cooked wheat grain (as Ebly)
450 grams of fresh spinach (or frozen)
1 small onion (so about 30 grams)
250 grams of salmon fillet (without skin)
Salt and freshly ground pepper
1 tablespoon canola oil
Pinch of nutmeg
The preparation sequence
clean, wipe dry and grate the peel finely the Orange in water. Then cut the orange and squeeze the juice.
In a saucepan, Cauldron easily bring 150 milliliters of salted water to a boil. Add the wheat and bring to the boil again.
so measure from orange juice to 60 milliliters and enter with half of the orange peel for wheat. At low heat cover and cook 10 minutes.
Meanwhile, the spinach brush, clean thoroughly in water and cut coarse stalks. Spinach spin dry and coarsely chop large leaves.
Peel onion and chop finely.
Rinse salmon fillets, pat dry and cut into cubes. Mix remaining orange juice in a small bowl with remaining orange peel.
Salmon cubes contact in the mixture, around salt and pepper.
Heat oil in a large nonstick skillet and sauté the onions until soft.
Add spinach, season with salt and pepper. Something nutmeg rub to right.
The salmon cubes, mix and cook all over medium heat for about 5 minutes in between contact several times. Bring the salmon and spinach skillet with Orange wheat on the table.
Tips
When fish they may vary: sea fish fats such as salmon, mackerel and herring are the best when it comes to omega-3 fatty acid. Lean varieties such as haddock, cod and pollock hand provide that much iodine.
hidden Appetizing fish comes at Kids arrive safely. Salmon brings his EFAs heart and brain in motion and in addition provides iodine. Potatoes and carrots cover about half of the daily requirement of potassium.
Serves 4
500g floury potatoes
120 grams of pre-cooked grain of wheat (tender wheat)
4 carrots (so about 400 grams)
4 spring onions (so about 100 grams)
3 tablespoons balsamic vinegar
5 tablespoons canola oil
Salt and freshly ground pepper
350 grams of salmon fillet (without skin)
Handful mint
4 tablespoons milk (1.5% fat)
1 teaspoon butter (so to the 5 grams)
The preparation sequence
clean potatoes in water and cook until tender in a saucepan, boiling pan with a little water for about 20 minutes.
Meanwhile bring 250 milliliters saltwater in another saucepan, boiler for cooking, add wheat and cover and let stand for 10 minutes at a very low heat. Remove from heat and let cool.
While potatoes and wheat cook, clean carrots in water, clean, do not peel and finely grate possible. Potatoes drain, rinse and peel under cold water. Allow the potatoes to cool completely.
Clean spring onions in water, clean and cut into thin rings.
Balsamic vinegar and 3 1/2 tablespoons of oil in a small bowl whisk together. Season with salt and cayenne pepper. Mix with carrots and green onions among the wheat.
Rinse salmon and pat dry with paper towels and chop. clean mint in water, shake dry and leaves pluck.
give salmon, mint, potatoes, milk and butter in a bowl and mash with a hand blender. Season with salt and cayenne pepper.
With moistened hands the mixture into portions by 10 wooden skewers around and press firmly.
Line a baking tray with ready blank parchment paper and sprinkle with 1 tablespoon oil. The skewers it lay, drizzle with the remaining oil and bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) Cook on the middle rack for about 12 minutes. Depending bring 2 skewers per child, and 3 per adult along with the carrot salad on the table.
Tips
The skewers are also ideal for the grill - then be sure to use an oiled aluminum dish. If you have bunch of carrots in water clean something from tender green, chop it and lift it with the salad.